Red Velvet Eyeball Cupcakes
Everyone is so excited about Halloween! The velvet cake was made in Maryland at the beginning of the 20th century. Red velvet cakes have become increasingly popular in the United States and Europe, especially around Christmas.
You need to go back in time to understand the traditional red velvet cake. In the past, cocoa cakes were called velvet cakes and served at elegant parties. The word velvet instructed the guests that the cakes would have a smooth and soft texture. Devil's Cake is also a recipe that requires cocoa as an ingredient.
The most important color for these cakes is red. Today people go crazy for red velvet. So you can find red velvet cake, pie, cakes, and cookies!
Halloween is all about spookiness and exhibiting scary scenes. So Smarty Had A Party has prepared a fabulous treat for you - Red Velvet Eyeball Cupcakes to create an ambiance that will give your creepy creativity a satisfying feeling! Our perfect light and fluffy Halloween red velvet eyeball cupcakes are charmingly spooky and taste great! We served them at our Trick or Treat Halloween Bar, and they're always a hit! We just love Halloween parties!
Red Velvet Cupcakes
- 2 disposable plastic cups of sugar
- 2 sticks of unsalted room temperature butter
- 2 large eggs
- 2 tablespoons cocoa powder
- 1-ounce red food coloring (+ 1oz. water)
- 2 1/2 cups all-purpose flour
- 1 plastic teaspoon of salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon white vinegar
Step 1: First, preheat the oven to 350°F. Line muffin tins with cupcake liners.
Step 2: Cream the butter and sugar with the mixer's paddle attachment until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa, food coloring, and water until smooth in a small plastic bowl. Add mixture to eggs/sugar, mix until incorporated, scraping down sides as necessary. In a separate plastic bowl, whisk together flour and salt. Add 1/2 of the flour mixture to butter/sugar/eggs, and mix until incorporated. Add buttermilk and vanilla, and finish with remaining flour, scraping down sides and beater as necessary. Add vinegar to baking soda (it will bubble up) in a small bowl and add to the batter, mix well.
Step 3: Using a cookie scoop, fill each cupcake liner approx 2/3 full. Bake for approx 18-20 minutes, or until a toothpick comes out clean.
Step 4: While cupcakes are baking, make and color the frosting. We prefer vanilla buttercream with red velvet, but you could also use a favorite cream cheese frosting if you'd like.
- 1 1/2 cups unsalted butter (3 sticks)
- 1/2 teaspoon salt
- 5 1/4 cups powdered sugar
- 2 teaspoons natural vanilla extract or paste
- 1 1/2 teaspoon meringue powder
- 2 1/4 ounces of milk
Step 1: Beat the butter with a paddle attachment of the mixer until very soft, scraping down the sides of the bowl as necessary. Add the salt and slowly add the powdered sugar, a couple of scoops.
Step 2: Add the vanilla and meringue powder; when all the powdered sugar is in, add the vanilla & meringue powder. The mixture will be really stiff. Next, slowly add the milk, again scraping down the sides to combine.
Step 3: Beat the buttercream for approximately 7 minutes until it's nice and whipped. In the beginning, it may look a little curdled, but keep beating, and it will come together.
- 4 pastry bags or quart Ziploc bags
- pastry tips (We used sizes #809, #804, and #2) – if you don't have suggestions, you can cut a small piece off the corner of each bag – size will depend on what part you're piping)
- Food color (red, black, blue – or whatever color you'd like for the eyeball) – gel colors work best for this. If you don't have liquid colors will also work for the blue and red, but you can substitute melted chocolate for the black.
Step 1: When cupcakes have cooled, fill a pastry bag with vanilla frosting and squeeze a large dollop on top of each cupcake.
Step 2: Follow this with the blue frosting. Make a "blob" about 1/4 the size in the center. Put cupcakes in the refrigerator to chill for a couple of minutes while getting the other colors ready.
Step 3: Using a small #2 tip (or a bag with a tiny corner cut off), make small veiny lines on the eyeballs with the red frosting. There's no right or wrong way to do this - creepier is better! Finish with either a black or chocolate dot in the center.
Next on the agenda were the place settings. For our party table, choosing disposable dinnerware was the utmost ideal and rational choice. From the Disposable Party Dinnerware Sets to the stylish Disposable Silverware and Plastic Drinkware, no one will ever question your commitment to this fun holiday once they glimpse your fabulous Smarty's table setting!
You can serve these creepy cakes on equally mysterious plastic trays with a print of skulls, spiders, snakes, and other bizarre pictures. In combination, use plastic plates and cups with a similar pattern. Children will be delighted! Make a velvet party with the theme of the best velvet cakes!
Halloween desserts are usually so creepy and scary that you have no particular desire to taste them, especially when you see a brain-shaped dessert. However, they are true blood lovers, and a reward for tolerating these creepy cookies is excellent! A delicate red cream cake filled with a filling of sweet cherries and topped with a sweet cream cheese glaze.
There are countless possibilities if you love Halloween and all those spooky and creepy cakes. However, if you are scared, just close your eyes and take a bite! You will feel that divine taste of cherries and chocolate!
Hide! Hide! Hide! Someone is coming for you!